Cake Pan Conversion Calculator
This baking pan conversion calculator converts any cake recipe from one pan to another: pick the original pan and the new pan, enter your batter amount, and get the scaled batter, a batter-depth fill check, and bake time and temperature adjustments. It also includes a recipe ingredient scaler and a cupcake batter mode, with every result shown in US cups and millilitres.
UK bakers: this works as a cake tin conversion calculator uk too — all volumes are shown in ml alongside US cups, so no cup-to-gram guessing for batter.
Convert Between Cake Pans
Going the other way? An 8 inch to 9 inch cake pan conversion is the inverse: multiply the batter by 1.333 instead of 0.75.
Scale the Whole Ingredient List
Paste your ingredients below, one per line (for example 2 cups flour or 1/2 tsp salt). The factor from the pan converter is filled in automatically, or type your own.
Cupcake Batter Calculator
Cake Pan Volume Chart
Rim-full capacities in US cups, anchored to King Arthur Baking, Sally’s Baking Addiction (cross-referenced with Joy of Baking), Nordic Ware, and Wilton guidance. Wondering how much batter for 8 inch round cake? The pan holds 6 cups; fill it with 3 to 4 cups of batter (1/2 to 2/3 full).
| Pan | Shape | Capacity (cups) | Depth | Fill to at most |
|---|---|---|---|---|
| 6" round (2" deep) | round | 4 | 2 in | 67% |
| 8" round (2" deep) | round | 6 | 2 in | 67% |
| 9" round (2" deep) | round | 8 | 2 in | 67% |
| 10" round (2" deep) | round | 11 | 2 in | 67% |
| 12" round (2" deep) | round | 15.7 | 2 in | 67% |
| 8" square (2" deep) | square | 8 | 2 in | 67% |
| 9" square (2" deep) | square | 10 | 2 in | 67% |
| 10" square (2" deep) | square | 12 | 2 in | 67% |
| 7" x 11" (2" deep) | rect | 10 | 2 in | 67% |
| 9" x 13" (2" deep) | rect | 14 | 2 in | 67% |
| 10" x 15" jelly roll (1" deep) | jelly | 10 | 1 in | 67% |
| 12" x 17" jelly roll (1" deep) | jelly | 12 | 1 in | 67% |
| 8" x 4" loaf (~3" deep) | loaf | 4 | 3 in | 67% |
| 9" x 5" loaf (~3" deep) | loaf | 8 | 3 in | 67% |
| 9" springform (2.5" deep) | springform | 10 | 2.5 in | 67% |
| 10" springform (2.5" deep) | springform | 12 | 2.5 in | 67% |
| 10-cup bundt | bundt | 10 | 3.5 in | 75% |
| 12-cup bundt | bundt | 12 | 3.8 in | 75% |
| 9" tube pan (3" deep) | tube | 12 | 3 in | 67% |
| 12 standard cupcakes | cupcake | 3 | 1.4 in | 67% |
| 24 standard cupcakes | cupcake | 6 | 1.4 in | 67% |
| 24 mini cupcakes | cupcake | 3 | 1 in | 67% |
Baking Pan Substitution Chart
Multiply your batter by the factor to move between pans. A 9 inch round to 9 inch square conversion, for example, uses a factor of 1.25 (10 ÷ 8 cups).
| From | To | Multiply batter by |
|---|---|---|
| 9" round (2" deep) | 8" round (2" deep) | 0.75 |
| 8" round (2" deep) | 9" round (2" deep) | 1.333 |
| 9" round (2" deep) | 8" square (2" deep) | 1 |
| 8" square (2" deep) | 9" round (2" deep) | 1 |
| 9" round (2" deep) | 9" square (2" deep) | 1.25 |
| 9" square (2" deep) | 9" round (2" deep) | 0.8 |
| 9" x 13" (2" deep) | 10-cup bundt | 0.714 |
| 9" x 13" (2" deep) | 12-cup bundt | 0.857 |
| 9" round (2" deep) | 9" springform (2.5" deep) | 1.25 |
| 10" x 15" jelly roll (1" deep) | 9" square (2" deep) | 1 |
| 9" round (2" deep) | 24 standard cupcakes | 0.75 |
| 12-cup bundt | 9" tube pan (3" deep) | 1 |
| 9" x 13" (2" deep) | 10" round (2" deep) | 0.786 |
| 10" square (2" deep) | 12" round (2" deep) | 1.308 |
| Two 8" rounds (12 cups combined) | 9" x 13" (2" deep) | 1.167 |
Related Baking Tools
- Dough calculator — bread dough weights, hydration and preferments.
- Baker’s percentage calculator — scale any formula by flour weight.
- Recipe scaler — a full standalone recipe scaler with gram conversions.
Cake Pan Conversion FAQs
How do I do a 9 inch to 8 inch cake conversion?
Multiply every ingredient by the volume ratio of the pans. A 9 inch round pan holds 8 cups and an 8 inch round pan holds 6 cups, so the cake pan size conversion factor is 6 divided by 8, or 0.75. A recipe that makes 5 cups of batter for the 9 inch pan needs 3.8 cups (887.2 ml) for the 8 inch pan. Batter depth stays 1.3 inches in both pans, so bake at the same temperature for the same time.
Can I do a round to square pan conversion without changing the recipe?
Yes. An 8 inch square pan and a 9 inch round pan both hold 8 cups, so this round to square pan conversion is one to one. King Arthur Baking lists the two as interchangeable. Pour the same 4 cups of batter and it sits 1 inch deep in either pan, filling 50 percent of the 2 inch deep pan, so no scaling and no time change is needed.
How many cups of batter in a 9x13 pan fit a 10 cup bundt pan?
A 9x13 pan holds 14 cups to the rim, but a typical 9x13 cake recipe makes about 6 cups of batter (King Arthur Baking). A 9x13 to bundt pan conversion uses the ratio 10 divided by 14, or 0.71: 6 cups becomes 4.3 cups (1,013.9 ml) in the 10 cup bundt. Batter depth grows from 0.9 to 1.5 inches, so lower the oven by 25 F to 325 F and bake about 48 minutes instead of 35. Most 10 cup bundt pan recipes assume at most about 6 cups of batter, because the bakeable capacity is smaller than the rim capacity.
How to scale a cake recipe for a bigger or smaller pan?
Find the volume ratio of the new pan to the old pan, then multiply every ingredient by it. Going from an 8 inch round (6 cups) to a 9x13 (14 cups) is a factor of 2.33. Paste the ingredient list into the recipe scaler above: 2 cups flour becomes 4 2/3 cups flour. Going the other way, a factor of 0.75 turns 1/2 tsp salt into 1/3 tsp salt and 3 large eggs into 2 1/4 large eggs (round eggs to whole eggs in practice). That is how to scale a cake recipe without guessing.
Bundt pan conversion: can I use a tube pan instead?
A standard 12 cup bundt pan (Nordic Ware: 10.5 inches wide, 3.8 inches tall) and a 9 inch tube pan (3 inches deep) both hold 12 cups, so in a tube pan vs bundt pan swap the volume is identical. The fill rules differ: fill a bundt at most 3/4 full, which is 9 cups max in a 12 cup bundt, and fill a tube pan at most 2/3 full, which is 8 cups max. Bake at the same temperature; the tube around the center column bakes a touch faster.
What are the standard springform pan sizes?
The two standard springform pan sizes are 9 inch (2.5 inches deep, 10 cups) and 10 inch (2.5 inches deep, 12 cups). Converting a 9 inch round recipe (8 cups) to a 9 inch springform multiplies the batter by 1.25: 5 cups becomes 6.3 cups (1,478.7 ml), sitting 1.6 inches deep at 63 percent full. Keep the same oven temperature and start checking at the original time.
How much is cupcake batter per cup?
Use about 1/4 cup of batter per standard cupcake, so 24 cupcakes need about 6 cups of batter (King Arthur Baking). That makes a cupcakes to cake pan conversion simple: one 9 inch round recipe that makes 6 cups of batter fills 24 cupcake liners. Mini cupcakes take about 1/8 cup each, so 3 cups of batter makes 24 minis. Fill each liner 2/3 full and start checking about 5 minutes before the cake time.
How deep should cake batter be in pan?
Fill the pan 1/2 to 2/3 full (Wilton). Cake batter depth in inches is the fill fraction times the pan depth: 4 cups in a 9 inch round pan (8 cup capacity, 2 inches deep) sits 1 inch deep at 50 percent full, and 5 cups sits 1.3 inches deep at 63 percent full. Past 2/3 full the batter can overflow as it rises, so move the extra to cupcakes.
How long to bake cake in different size pan?
When the batter depth stays the same, the time barely changes. When depth grows, bake longer and cooler. Example from the calculator above: moving batter from a 9x13 into a 12 cup bundt makes it 1.9 times deeper, so a 40 minute cake at 350 F becomes about 58 minutes at 325 F. Going shallower works the other way: a 35 minute recipe at a depth ratio of 0.63 bakes in about 28 minutes, so start checking 10 to 15 minutes early and trust the toothpick test.
What are the high altitude cake adjustments?
Above about 3,500 feet the lower air pressure makes cakes rise too fast and then collapse. Standard high altitude cake adjustments: raise the oven temperature 15 to 25 F, cut sugar by 1 to 2 tablespoons per cup, add 2 to 4 tablespoons of liquid per cup, and cut baking powder or soda by about 1/8 teaspoon per teaspoon. The pan conversion math does not change with altitude: volume ratios are the same, only the leavening balance shifts.
Can I bake a 9x13 cake in two 8 inch round pans?
A 9x13 holds 14 cups and two 8 inch rounds hold 12 cups together, so this cake pan size conversion scales the batter by 0.86. A 6 cup 9x13 batter becomes 5.1 cups total, about 2.6 cups (608.4 ml) per 8 inch pan. Each pan fills 43 percent and the batter sits 0.9 inches deep, a little shallower than in the 9x13, so start checking a few minutes before the original time.
What is a jelly roll pan conversion to a square pan?
A 10x15 jelly roll pan holds 10 cups, the same as a 9 inch square pan, so the baking pan substitution chart lists them as equivalents. But the shapes bake differently: 8 cups of batter sits 0.8 inches deep in the 1 inch deep jelly roll pan and 1.6 inches deep in the square pan, hitting 80 percent full, which is over the 2/3 fill line. Cap the square pan at about 6.7 cups and bake the rest as cupcakes. See the square to round cake pan conversion chart above for more swaps.
How the Math Works
The conversion factor is the new pan’s volume divided by the old pan’s volume, using published rim-full capacities. Batter depth is the fill fraction times the pan depth, and the fill check follows Wilton’s rule (at most 2/3 full; 3/4 for bundt pans per Nordic Ware). Bake adjustments are empirical guidance anchored to King Arthur Baking’s bundt rule: deeper batter gets about 25 F less heat and proportionally more time, shallower batter gets checked 10–15 minutes early. Pan volumes: King Arthur Baking, Sally’s Baking Addiction, Nordic Ware, Wilton.
Free tool by NRTechStudio